I have to agree with the minority of other folks -- the combination of spinach, lime juice, and soy sauce made this a barely serviceable option. I found the flavor incoherent and overwhelming, and I typically like punch-packing flavor in my food. Not a good, reliable choice, but certainly one that provides ample room for modification and improvement.

My version, which is more "inspired by" the recipe (it's what I had on hand): coconut oil, onion, leftover roasted garlic, fresh ginger, a red jalapeno (whatever they're called when they ripen), fresh spinach, fresh basil, black sesame seeds, super firm tofu, and a little tamari, rice vinegar and fish sauce. Served with brown jasmine rice. I wish I had some lime to squeeze over it! My version was a little dry, but tasty and healthy.

I used Braggs liquid amino instead of soy sauce (to make it vegan), coconut oil instead of olive, a whole lime, brussel sprouts instead of tofu, crushed pecans instead of peanuts, two extra garlic cloves, and only 1 red pepper, I also started by adding the crushed red pepper flakes with a dash of cumin to a dry hot wok until the first smoke appeared before [otherwise] following the order presented in the directions.

My husband's variation on this was absolutely amazing!!! My daughter, who was at a sleepover the night he made it, tasted the leftovers the next day and cried out, "how could Daddy make this when I was gone!" It really was that good...
Per usual, our chef likes to change things up a bit. He added a spicy green pepper similar to a jalopeno but slightly sweeter, added pea pods (as someone prior had suggested) and used cashews instead of peanuts per my preference. He also coated the tofu with cornstarch and stir fried separately (also per another reviewers recommendation). Super amazing, fairly healthy and oh so delicious!

This was wonderful! I added a little more ginger, I browned the tofu in a nonstick pan before adding it to the stir-fry, and I used snow peas (because my daughter won't touch spinach). We loved it! Just the right amount of heat.

So good! To dissatisfied reviewers: I have absolutely NO idea what you're talking about! If you get frustrated during the process of cooking it, it will not come out tasting well. I was worrisome too about the tofu being cooked with the rest of the stuff (no wok)- I though it would come out raw. I was wrong, so wrong! It came out delicious- I did forget to add the spinach (I also didn't use spinach - I used Bors) I ended up cooking that afterwards. Also, the prep time does take some time. All in all- 4 forks!

Ugh. By far the worst Epicurious recipe I've ever tried. I had doubts about the spinach but I followed the recipe anyway because it was the first time I made it. The spinach bogs the whole thing down into a slimy mess. However, leaving out the spinach is not enough to save this boring and not at all quick (lots of prep time) mish-mash. (Olive oil in Thai food?) I wish I could give it no stars as I'm about to throw out about a lot of expensive leftovers.

This was ok, but I won't make it again. I coated the tofu in cornstarch & fried it ahead of time, which worked great. I also added jalapenos to heat it up, & substituted bok choy for the spinach. In the end the dish was just rather bland, there are better recipes out there.